I read about one lady who did her first garden & planted 10 zucchini hills... Do you know what that produced? A whopping 16 bushels of zucchini!
Maybe you didn't end up with THAT many, but here are a couple of ideas for using up what you have left, after your neighbors finally tell you to stop donating it to them :)
If what I've shared here just isn't enough, then feel free to visit this site FULL of zucchini recipes!!!
www.basic-recipes.com/veget/zucchini.htm
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DEHYDRATED ZUCCHINI:
SHRED ZUCCHINI OR CHOP INTO SMALL PIECES, & LAY EVENLY ON DEHYDRATOR TRAYS. LET DRY TILL FAIRLY CRISPY, & STORE IN AIRTIGHT CONTAINER FOR FUTURE USE IN SOUPS, BREADS, PIZZA TOPPING, ETC...
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DEHYDRATED ZUCCHINI CHIPS:
CUT YOUR ZUCCHINI INTO THIN SLICES & LAY EVENLY ON DEHYDRATOR TRAYS. SPRINKLE LIGHTLY WITH SEA SALT OR YOUR FAVORITE SEASONING (BBQ, HERBS, LEMON PEPPER ETC...)
LET DEHYDRATE TILL SLIGHTLY CRISPY (THEY MAY STILL BEND JUST A LITTLE). STORE IN AIRTIGHT CONTAINER & SNACK AWAY!
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CARROT/ZUCCHINI PIZZA:
YOU'LL NEED A PIZZA CRUST (I'LL TRY TO POST A RECIPE LATER, BUT FOR NOW, JUST 'GOOGLE' IT :o)
ON TOP OF YOUR CRUST LAYER IN THE FOLLOWING ORDER:
PIZZA/PASTA SAUCE (WHATEVER TASTE YOU PREFER)
MOZZARELLA CHEESE
SHREDDED CARROTS
SHREDDED ZUCCHINI
LIGHT SPRINKLE OF SALT & PEPPER (OPTIONAL)
A TINY BIT MORE CHEESE
BAKE AT 425 FOR 15-20 MINS...
(UNTIL CHEESE IS MELTED & TOP BEGINS TO BROWN)
*I'M THINKING NEXT TIME I MAKE IT I'LL ADD A LAYER OF CHICKEN TOO!
IT MIGHT EVEN BE YUMMY WITH FRESH RANCH DRESSING INSTEAD OF PIZZA SAUCE! MMMMM!!!!!
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CRUSTY TOP ZUCCHINI BREAD:
1 C. BUTTERMILK OR SOUR MILK (ADD 1T. VINEGAR TO REGULAR MILK)
1 1/2 C. BROWN SUGAR
2/3 C. OIL
1 LARGE EGG
1 1/2 C. SHREDDED ZUCCHINI
1/2 C. FINELY CHOPPED NUTS
1 TSP. SALT
1 TSP. BAKING SODA
1 TSP. VANILLA
2 1/2 C. FLOUR
TOPPING:
1/2 C. SUGAR
1 T. MELTED BUTTER
1/2 TSP. CINNAMON
COMBINE LIQUID INGREDIENTS... ADD SIFTED DRY INGREDIENTS...THEN ADD ZUCCHINI & NUTS.
MIX WELL. POUR INTO 2 WELL GREASED LOAF PANS.
COMBINE TOPPING INGREDIENTS & SPRINKLE ON TOP.
BAKE AT 325 DEGREES FOR ABOUT 40 MINUTES. (DON'T OVER BAKE)
WHEN DONE BAKING, REMOVE BREAD FROM PANS AFTER 2-3 MINUTES & COOL ON RACK.
(YOU CAN LINE THE LOAF PANS WITH PARCHMENT PAPER ON THE BOTTOM, THEN GREASE THE SIDES FOR EASIER REMOVAL.)
